French rolls

Did you try real French bread rolls? It seems to me that not all residents of our country have visited Montmartre yet. But this does not mean that delicious French rolls for us will remain something unattainable. In this article, I will write you a couple of recipes for this traditional French breakfast.

Ingredients that will be needed: milk 400 ml, 4 eggs, butter 200 g, dry yeast - package 20 grams of flour, 6 tablespoons of sugar for dough and 400 g for syrup, a couple of packs of vanillin, vegetable oil 70 grams, 400 ml of water For syrup. If you want to make French rolls with cinnamon, then cook it about 15 g.

Someone may think that this recipe is very complicated, but it's not, just follow all the instructions carefully, and you will succeed.

First of all, we prepare the spoon, take half the cooked milk, yeast and 3 tablespoons of sugar, separate the yolk from the protein, rub the yolks with sugar. Whip the whiskers with a mixer or an ordinary fork, you can add a little lemon juice to them.

We add in the yolks milk, whipped whites and spoon, gently mix.

We pour a little flour and add vegetable oil. Do not forget that you still need flour to sprinkle the work surface.

Mesem dough carefully, it should be uniform and soft, and divide it into 5 parts. All these parts are rolled out with rectangular squares about one and a half centimeters thick.

Dividing the oil into 5 parts, put on a piece of butter in the center of each square of the dough (the oil is better to spread in thin strips). We wrap the top and bottom edges of the square, then add the right and left edges (in this order, this is important).

Now roll out the resulting envelope to a thickness of one centimeter and repeat from the beginning - rolled the square, bent the ends, rolled again to a thickness of about 0.8 centimeters.

When we finish this procedure with all five envelopes, turn them into a roll and roll this roll once more, already with a snail. Sprinkle the resulting "snails" with flour, put them on a wooden board and put it in the refrigerator for an hour.

After this time, we take one snail from the refrigerator and two more times we perform the procedure with rolling. After that, roll the dough around with a thickness of 0.6 centimeters and cut into 12 parts. From these parts we turn off the bagels, but do not rush to put them in the oven, first we need to lay them out for an hour and a half on a sheet covered with paper: let them "come." When our bagels arrive, put them in the oven, heated to 230 degrees for 12-14 minutes. While our French biscuits are baked, we will deal with sugar syrup. Mix sugar and water and smear with syrup, still hot, with a heat with the heat of a bun (if you make them with cinnamon, then do not forget about it).

If you do not want to bake everything at once, you can freeze extra pieces of the dough and get it only when you want to eat yummy. So for 10-13 minutes you will have fresh French rolls on your table! As practice shows, usually from this amount of ingredients, about 40 buns are produced.

If you do not have a whole day to see the "French roll" on the first recipe on your family's table, we suggest you try the second option with caramel sauce, it is a little faster.

Ingredients for the base: 130 g of sugar, 250 g of flour, yeast 10 grams, 250 g of oil, vanilla sugar.

Ingredients for sauce: 0.1 kg of sugar, a teaspoon of cream, 0.1 kg of butter.

Dissolve the yeast in warm water, add about 50 grams of sugar and a mug of water, then pour in the flour and knead the dough. Mesem about 10 minutes, until the dough softens, and then put it for an hour and a half in a warm place. When the dough is suitable, we knead it again, cover it with a film and put it in the refrigerator for a couple of hours. When it rises, cut it into four parts, put in the middle of the oil, 80 grams of sugar and vanilla, then bend the edges, roll the dough with a rolling pin. Folding it in three layers, put the refrigerator in the refrigerator for 15-20 minutes. Then repeat the procedure two more times.

As the dough was stored three times in the refrigerator, we lay out, after rolling balls from it, onto a baking sheet and at a temperature of 180 ° with a furnace for 30 minutes. After half an hour we reduce the temperature to 150 ° C and then bake for another half an hour. In the meantime, the dough is baked, we'll make caramel. One tablespoon of water is poured into 100 g of sugar, placed in a pan, standing on the fire. Turn off the fire, pour in the cream, put 100 g of butter and whisk continuously the resulting mixture. Hot muffins are poured with caramel sauce.